Description
This Enchilada Skillet is a quick and flavorful one-pan meal combining tender shredded chicken, black beans, sautéed bell peppers and onions, and rich enchilada sauce with crispy tortilla strips and melted Mexican cheese. Ready in just 30 minutes, it's a comforting dinner perfect for busy weeknights and customizable with your favorite toppings.
Ingredients
Base Ingredients
- 6 (6-inch each) corn tortillas
- 1 tablespoon olive oil
- 1 medium bell pepper (any color, chopped)
- ½ medium yellow onion (diced)
- 1 teaspoon chili powder
- ½ teaspoon cumin
Protein and Beans
- 2 cups cooked shredded chicken
- 15 ounces black beans (or pinto beans, 1 can, drained & rinsed)
Sauce and Cheese
- 19 ounces red enchilada sauce (1 can)
- 1 cup shredded Mexican cheese blend
Toppings (Optional)
- Desired toppings such as sour cream, chopped cilantro, sliced avocado, diced tomatoes, sliced jalapeños, or green onions
Instructions
- Preheat Broiler: Preheat your oven's broiler to high heat (approximately 500°F) to prepare for melting the cheese later.
- Prepare Tortillas: Cut the 6-inch corn tortillas into ½-inch wide strips and set them aside for later incorporation into the skillet.
- Sauté Vegetables: In a 12-inch skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped bell pepper, diced yellow onion, 1 teaspoon chili powder, and ½ teaspoon cumin. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
- Add Protein and Beans: Stir in 2 cups of cooked shredded chicken, 15 ounces of drained and rinsed black beans, and 19 ounces of red enchilada sauce. Allow the mixture to simmer uncovered for 3 to 4 minutes, letting the sauce thicken slightly.
- Combine Tortillas and Cheese: Add the tortilla strips to the skillet and gently stir to combine, ensuring the strips are separated and coated with sauce. Sprinkle 1 cup of shredded Mexican cheese blend evenly over the top.
- Broil to Finish: Place the skillet under the preheated broiler for 2 to 3 minutes, or until the cheese has melted and begun to brown slightly.
- Serve: Remove the skillet from the oven carefully. Add optional toppings as desired, such as sour cream, cilantro, avocado, tomatoes, jalapeños, or green onions. Serve immediately.
Notes
- Toppings can be customized based on preference: sour cream, fresh cilantro, avocado slices, diced tomatoes, jalapeños, or scallions work great.
- Using corn tortillas keeps it gluten-free but you may use flour tortillas if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
- For extra heat, add diced green chilies or hot sauce to the mixture while simmering.
- Shredded chicken can be substituted with shredded beef, pork, or a plant-based alternative for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican